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Buttermilk Pancakes

Fluffy pancakes are baseball player Derek Jeter's go-to breakfast. His recipe, prepared by Julie Loria on "Martha," appears in "Diamond Dishes: From the Kitchens of Baseball's Biggest Stars." Photo credit: Ben Fink

  • Yield: Makes about 15 pancakes

Source: The Martha Stewart Show, April 2011

Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 cups buttermilk
  • 3 large eggs, separated, at room temperature
  • 3 tablespoons unsalted butter, melted
  • Vegetable oil, for the griddle
  • Unsalted butter, for serving
  • Pure maple syrup, for serving

Directions

  1. Preheat oven to 200 degrees with a rack set in the center of the oven. Heat a griddle or a large nonstick skillet over medium-high heat.

  2. In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt. Add buttermilk, egg yolks, and melted butter; stir just until dry ingredients are moistened. Batter should be very lumpy.

  3. Beat egg whites in the bowl of an electric mixer fitted with the paddle attachment on high speed until stiff peaks form. Using a spatula, gently fold egg whites into batter until just combined.

  4. Lightly oil griddle; add 1/3 cup batter and let cook until bottom is golden brown, about 1 1/2 minutes. Turn and cook until opposite side is browned, about 1 minute more. Transfer cooked pancake to a baking sheet and keep warm in oven; repeat process with remaining batter. Serve pancakes hot with butter and maple syrup.

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